1)	Offer fresh, made-to-order sandwiches - According to the 2003 International Dairy, Deli and Bakery Association Study, taste, freshness and quality are the top three factors influencing sandwich purchases. Consider adding fresh vegetables and/or fruits to your selections, while allowing patrons to mix and match their favorite additions to the sandwich.
2)	Provide interesting, sophisticated combinations - Whether you are a quick-serve or fine dining establishment, you can spruce up your selection of sandwiches for even the savviest of tastes. For instance, a lobster salad wrap or grilled Mediterranean vegetable panini will get you thinking out of the traditional sandwich box.
3)	Some Like 'em Hot and You'd Better Have 'em - Hot grilled sandwiches are quite the rage today as patrons are willing to wait the few extra minutes to have their portable meal heated up. New York City has restaurants devoted almost entirely to panini sandwiches, while many foodservice outlets have entire menu categories of the grilled favorites.
4)	Ethnic Twists are Essential -Sandwiches are no different than other items when it comes to the benefits of adding an ethnic flair to boost interest and sales. For instance, the Cuban sandwich -- Media Noche ("middle of the night") -- is making an entrée into mainstream restaurants with its sliced roast pork, ham, cheese, pickle and mustard served on a Cuban roll.
5)	Upgrade the Classics - You can go from traditional to trendy just by adding a splashy new spread (i.e., creamy onion horseradish sauce) or slicing up specialty bread like Asiago focaccia or fresh ciabatta. Create your own signature sandwiches by building on traditional favorites like grilled chicken, roasted turkey, roast beef, and ham and cheese.
6)	Make it Meatless with Moxie - You don't have to be a vegetarian to enjoy a vegetable-based sandwich these days. Give your patrons the choice of grilled garden vegetable and eggplant sandwiches, or grilled cheese with brie on a delicious brioche.
7)	Serve a Sumptuous Seafood Sandwich - Your menu can go from middle-of-the-road to upscale just by adding a seafood sandwich such as herb-crusted grouper or grilled blue marlin with a light citrus sauce.
8)	Let Them Eat Steak - Even before the Atkins and South Beach Diet became popular, steak was making its way back into lunchtime menus in the form of sandwiches. Whether it's a more casual Philly cheesesteak sandwich or a hand-sliced filet mignon with caramelized onions, you are sure to attract meat lovers to your menu.
9)	If It's Popular, "Sandwichize" It - There's virtually no limit to the fillings for your sandwich. One of the latest sandwich strategies is to take favorite foods, such as cobb salad, Caesar salad, crab cakes and pizza, and fold them into a tortilla wrap or roll with them on a brioche bun.
10)	Extend Sandwiches into other Dayparts - No longer just a luncheon entrée, sandwiches are gaining popularity during breakfast, tea time/snacks, appetizers/light meals, dinner and even desserts. For instance, open-faced creations are ideal for the after-six crowd who may want to eat their entrée with a knife and fork, while little toasts called crostinis are perfect for stacking meats and cheeses for tasty appetizers.
1 Source: Sloan Trends & Solutions, 2002, www.smartbread.com/newsroom